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Nerdy Science in the Kitchen

What Can You Serve with Perogies



white casserole dish with perogies and vegetables
What can you serve with perogies other than sour cream? Read on to find terrific recipes that go with this mashed-potato stuffed pasta.

Perogies are delicious stuffed dumplings that have a classic filling of white cheese (or cottage cheese), mashed potatoes, and fried onions.

They can also be stuffed with sauerkraut, mushrooms, spinach, cabbage, and meat.

Pierogies are boiled and once cooked, they float to the top. Some like to pan-fry them with a little butter until they turn slightly golden.

There are frozen perogies available in stores, but nothing can beat homemade ones. However, although they are not very difficult to make, they can be time-consuming.

Making them at home, however, will give you the chance to mix up combinations with the filling and what to serve with these perogies. You can even try a dessert version!

While it is confusing how to spell it–is it pierogies or perogies?–there is no denying that they are dumplings that are both a comfort food and dining pleasure.

Click the type of side dish you want to create below, or take a look at all our side dish recipes to get inspired.

Perogies Side Dishes: Meat

Perogies Side Dishes: Salads

Perogies Side Dishes: Vegetables

Perogies Side Dishes: Other Delicious Options

Perogies Side Dishes: Meat

With a classic filling of white cheese, potato, and onions, pierogies are perfect to be served with an array of different types of meat. We have handpicked four unique and flavorful meat dishes you can try.

polish coddle with kielbasa

Polish Coddle with Kielbasa

If you’re looking for something different to make with kielbasa and you happen to have frozen pierogies in the freezer, why not try this delicious recipe? It is easy to make and requires inexpensive ingredients for a cheap but tasty supper.


  • 2 kilograms potatoes, peeled
  • 2 large onions, peeled and sliced thickly
  • 450 grams kielbasa sausages
  • 450 grams bacon, thickly cut
  • 500 ml water
  • 1 beef bouillon cube
  • 3 tablespoons fresh parsley, chopped
  • Salt, to season
  • Coarse ground pepper (to season)


  • Leave small potatoes whole, cut large ones into three wedges. Boil water and dissolve the bouillon cube in it.
  • Either grill or broil the kielbasas and bacon until they have enough color in them. Do not dry them out. Drain on paper towels.
  • Chop the bacon into one-inch sized pieces. Chop the kielbasas into large pieces also.
  • Preheat the oven to 300°F. In a heavy pot with a lid, layer the onions, bacon, sausage, and potatoes. Season each layer liberally with ground pepper and chopped parsley. Continue layering until all the ingredients are used up. Pour the bouillon mixture over.
  • Bring the pot to the stove. Bring the liquid to a boil. Immediately turn the heat down and cover the pot.
  • Put the covered pot in the oven and cook for at least three hours. At the two-hour point, check if you need to add more water. As a guide, there should always be an inch of liquid at the bottom at all times.
bowl of beef, onions, cheese, and vegetables

Beef Skillet

Consider making extra when you prepare this dish. You can stir in the pierogi as the final step in the recipe and we bet you’ve never had a ground beef meal this good!


  • 1 pound ground beef
  • ½ cup chopped onion
  • ¼ cup all-purpose flour
  • ½ teaspoon Italian seasoning
  • ½ teaspoon pepper
  • Salt to season
  • 1 can beef broth
  • 2 cups mixed vegetables
  • ½ cup shredded cheddar cheese


  • In a big skillet, crumble the beef and cook over medium heat until it’s no longer pink–about 5 minutes. Set aside 3 tablespoons of the drippings and drain the rest. Stir in the flour and seasonings and blend well. Gradually stir in broth and bring to a boil. Continue stirring until the liquid thickens.
  • You can stir in the pierogi at this point if you want. Add the vegetables. Cook, uncovered, for about 5 minutes with occasional stirring. Sprinkle with cheese.
pork chop and green beans on white plate

Smoked Pork Chops

Here is an easy and unique dinner option that’s packed with flavor.

The pork chops are as good as a restaurant prepared version. Serve them with perogies for an unforgettable meal.


  • 7 cups water
  • 1 pound fresh green beans, trimmed
  • Salt and pepper to season
  • 1 teaspoon olive oil
  • 4 smoked boneless pork chops
  • 1/3 cup balsamic vinegar


  • In a large saucepan, bring water to a boil. Put in the beans and cook uncovered until crisp-tender, about 4-6 minutes. Drain, sprinkle with salt and pepper.
  • In a large skillet, heat oil over medium heat. Add the pork chops and cook for 2-3 minutes on each side. Remove from the skillet and keep warm.
  • Using the same skillet, bring the balsamic vinegar to a boil. Reduce to medium-low and continue cooking until slightly thickened about 1-2 minutes. Drizzle over pork chops and prepared green beans.
chicken paprikash

Chicken paprikash

One of the most famous Hungarian dishes, this recipe features tender chicken in a rich, flavorful, and creamy sauce.

All you will need besides the chicken are butter, onions, stock, paprika, salt, and sour cream. Then, you’re set for a delicious meal, especially when paired with perogies.


  • 2 pounds chicken pieces, preferably thighs and legs
  • Salt
  • 2 tablespoon unsalted butter
  • 2-3 large yellow onions
  • Black pepper to taste
  • 2 tbsp sweet paprika, preferably Hungarian
  • Hot paprika to taste
  • 1 cup chicken broth
  • ½ cup sour cream


  • Salt the chicken pieces well and set them aside while you slice the onions lengthwise. Heat a large sauté pan over medium heat and melt the butter. Pat the chicken pieces dry with paper towels and place them in the pan with skin-side down.
  • Cook the chicken pieces on one side until well-browned, 4-5 minutes. Turn the pieces over and cook the other side for 2-3 minutes. Move the chicken from the pan to a bowl. Set aside.
  • In the same pan, add the sliced onions, stirring occasionally until lightly browned from the scraped browned bits from the chicken. Add paprika and black pepper, stir to combine, and cook for about a minute. Add the chicken broth and put the chicken pieces on top of the onions. Cover and cook on a low simmer for 20-25 minutes.
  • When the chicken is cooked to your taste, remove the pan from the heat. Remove the chicken from the pan and allow the pan to cool for a minute. Slowly stir in the sour cream and add salt to taste. Add the chicken back to the pan and evenly coat with the sauce.

Pierogies Side Dishes: Salads

Colorful, crunchy, and sweet, salads provide extra layers of textures and flavors to any entrée. They don’t require a million ingredients to make and can be made in a pinch. Not to mention that a salad makes the perfect side to just about any meal, and pierogies are no exception.

This classic bacon broccoli salad is so easy to whip up that just about anybody can do it.

Broccoli bacon salad on white plate

Broccoli Bacon Salad

This perogies side dish will be a hit with most people, even those who don’t generally like broccoli. They will change their minds with their first bite.


  • Florets of 1 large head broccoli
  • 1 small red onion, chopped
  • 12 slices bacon, cooked and crumbled
  • 1 cup raisins
  • ¼ cup sunflower seeds

For the dressing:

  • ½ cup mayonnaise
  • 1/3 cup white sugar
  • 3 tablespoons red wine vinegar


  • Combine all salad ingredients in a large bowl.
  • In a medium bowl, whisk all the dressing ingredients together until the dressing is smooth.
  • Pour over the broccoli mixture. Toss to coat evenly.
cucumber salad and marinated onions

Cucumber Salad with Marinated Onions

The combination of flavors of this salad recipe is just so good!

It’s really basic and very easy, actually. But that is just one more thing to love about it. You can whip it up any time, any day.


  • ½ red onion, thinly sliced
  • 1/3 cup olive oil
  • 3 tablespoons red wine vinegar
  • 2 teaspoons dried oregano
  • 2 English cucumbers, peeled and chopped to ¼ inch slices

For the dressing:

  • ½ cup sour cream
  • 1 ½ tablespoons fresh lemon juice
  • 1 clove garlic, minced
  • 1 tablespoon chopped fresh dill
  • Salt and pepper to taste


  • In a small bowl, combine onions, olive oil, red wine vinegar, and oregano. Let sit at room temperature while you prepare the rest of the salad and dressing.
  • In a medium bowl, combine all the dressing ingredients. Season with salt and pepper to taste.
  • In a large bowl, combine the cucumbers, marinated onions, and dressing. Mix to combine.
  • Serve immediately or refrigerate for up to 30 minutes.
spinach salad with feta

Spinach Salad with Feta Cheese

We just love the sharp mustard vinaigrette with creamy feta cheese and almonds of this recipe!

You can customize it to your liking, however, and swap the cheese and nuts with your own favorite (or handy) ingredients.


  • 5 ounces fresh spinach
  • 1 apple, thinly sliced
  • 1/3 cup crumbled feta
  • ½ small red onion, thinly sliced
  • ¼ cup sliced almonds, toasted

For the dressing:

  • 1/3 cup olive oil
  • 3 tablespoons red wine vinegar
  • 1 clove garlic, minced
  • 2 teaspoon dijon mustard
  • Kosher salt to taste
  • Freshly ground black pepper to taste


  • In a small bowl, whisk all the dressing ingredients together until completely incorporated. Season with salt and pepper.
  • In a large bowl, combine all the salad ingredients. Add the dressing and toss to combine. Serve immediately.

Perogies Side Dishes: Vegetables

Sometimes, it’s really hard to get excited over vegetable side dishes. They are usually more of the same old, same old, so much that it is tempting to skip the veggies altogether.

But here we have four vegetable side dishes that are so good, your family will be asking for seconds. They are the perfect accompaniments to pierogies.

brussels sprouts in white bowl

Buttered Brussel Sprouts with Sage

This is a simple way of cooking Brussels sprouts, just sautéed in browned butter. This dish is perfect to be served with pierogies.


  • 2 pounds fresh Brussels sprouts, trimmed and halved
  • 3 tablespoons butter
  • 6 to 8 leaves sage leaves, coarsely chopped
  • Salt and pepper to taste


  • In a large saucepan, add the sprouts to boiling salted water. Cook until sprouts turn bright green and just tender, 6 to 8 minutes. Drain and set aside.
  • In a skillet, melt butter over medium heat and cook until it reaches a nutty brown color but not is not burnt. Add the sage, stirring until fragrant. Add the cooked sprouts, salt, and pepper. Toss to evenly coat with butter and cook until heated through.
  • Best served warm or at room temperature.
green beans on white rectangular plate

Green Beans with Bacon and Pearl Onions

Fresh green beans with pearl onions and bacon make a perfect side dish for many occasions or a simple dinner at home. It is an easy, yet tasty vegetable side that can easily dress up your table.


  • 1 pound fresh green beans, trimmed
  • 2 cups pearl onions
  • 5 slices of bacon, chopped
  • 1 tablespoon mustard
  • Salt to season
  • Coarse ground black pepper to season


  • Heat 4 cups of water to boil in a saucepan. Add the green beans and reduce heat to medium. Cook for 4 minutes, covered. Add pearl onions and cover. Cook for 6-8 minutes more or until the beans and onions reach desired tenderness.
  • Meanwhile, cook bacon over medium heat in a nonstick skillet with occasional stirring, until crisp. Remove from heat. Stir in mustard, salt, and pepper.
  • Drain beans and onions and add to the bacon mixture in the skillet. Stir and coat evenly.
cooked cabbage

Sauteed Cabbage and Bacon

This cabbage with bacon side dish will go perfectly well with potato and cheese-filled perogies. You can combine them, if desired, for a filling and delicious meal.


  • ¼ pound bacon, diced
  • ½ small head cabbage, chopped
  • 1 onion, thinly sliced
  • 2 tomatoes, chopped
  • 1 tablespoon vegetable oil
  • 2 teaspoons white wine vinegar
  • ½ teaspoon white sugar
  • ½ teaspoon salt


  • In a deep skillet, cook bacon over medium-high heat until it becomes evenly browned. Drain and set aside. Reserve the drippings.
  • Put bacon drippings back in the skillet and heat over medium heat. Stir in the cabbage and onion. Cover and cook for 10 minutes.
  • Stir in tomatoes, oil, vinegar, sugar, salt, and the cooked bacon. Continue cooking, uncovered, for 5 more minutes.
  • Combine prepared perogies with cabbage mixture.
mushroom sauce in skillet

Mushrooms in Sour Cream

Here is a recipe that is a super easy and flavorful little side dish.

You can use button, cremini, or baby bella mushrooms in this recipe. You can even combine different kinds of mushrooms to take this pierogi side dish to the next level.


  • 1 pound mushrooms, washed, dried, and sliced into ¼ -inch pieces
  • 1 medium onion, finely chopped
  • 3 tablespoons olive oi
  • 3 tablespoons sour cream
  • Salt and pepper to taste
  • Chopped green onions, for garnish


  • In a non-stick pan, sauté onions in 1 tbsp olive oil until golden.
  • In a separate pan, sauté mushrooms in 2 tbsp olive oil until they become soft. If there is a lot of juice, drain excess, but leave some behind. Combine mushrooms with onions. Add sour cream and pepper to taste. Top with green onions before serving.

Pierogies Side Dishes: Other Delicious Options

One great thing about perogies is their versatility. You are not limited by certain dishes to go with them.

There are many way to elevate pierogies, even the store-bought variety. Try our other delicious options to serve with perogies.

mashed potatoes in white bowl

Fried Onion Mashed Potaotes

There’s a great chance that you will forget all other mashed potato recipes after trying this! We bet you will make it your go-to mashed potato recipe from now on.


  • 6 large russet potatoes, boiled and peeled
  • 1/4 cup butter
  • 1 large sweet onion diced (about 1/4″ dice)
  • ¼ cup sour cream
  • 1/4 cup milk
  • ¼ teaspoon garlic powder
  • salt and pepper, to taste


  • In a skillet, fry onions in butter until caramelized and golden brown.
  • While the onions cook, mash potatoes using a potato masher. Add sour cream, milk, and garlic powder. Keep warm.
  • When onions are cooked, add to the potatoes. Mix well. Season with salt and pepper.
cabbage frying in a bowl

Pan Fried Cabbage with Bacon and Onions

This is, hands down, one of the most delicious side dishes you can pair with perogies.

Slightly sweet and salty, this side dish is buttery rich with the savory taste of bacon. It is super simple and easy, and you can make it in one pan.


  • 4 strips thick bacon, cut into thick chunks
  • 3 tablespoons butter
  • 1 medium onion, diced
  • 6 cloves garlic, diced
  • 1 head cabbage, diced
  • 1 teaspoon sea salt


  • In a large pan, fry bacon until crunchy. Remove from pan and set aside.
  • Using the same pan, heat butter on medium-high heat until melted and foamy. Add onions and cook until transparent, about 4 minutes. Constantly stir to prevent burning or sticking.
  • Add garlic and cook until soft and fragrant, about 3 minutes. Add cabbage and toss well to be coated in butter. Season with salt generously.
  • Continue cooking with occasional stirring until cabbage is reduced to half, about 10 minutes. Add bacon back to the pan.
  • When cabbage turns shiny and slightly translucent with browned bits, remove from heat.
cabbage rolls in white bowl

Easy Cabbage Rolls

This is one of those side dishes that are easy to make, delicious, and good enough for company. This recipe also makes enough so that you’ll have leftovers that you can reheat.


  • 1 medium cabbage


  • 1 pound ground beef
  • 1 tablespoon chopped onions
  • ½ teaspoon salt
  • 1 egg, beaten
  • ½ cup milk
  • ½ cup cooked rice


  • 1 14-ounce canned tomatoes
  • 1 14-ounce can V8 vegetable juice
  • 1 tablespoon Worcestershire sauce


  • Cut the center core out of cabbage. Place, core side down, in a large pot of boiling water. Cover and simmer for 10 minutes.
  • While cabbage simmers, combine ingredients for filling and mix well.
  • Remove cooked cabbage from the pot. Reserve the water. Gently remove the leaves from the cabbage, using a small knife to cut them from the core. Set aside 16 of the best whole leaves and cut off the thick spine for easier rolling later. If the core is still too firm, return to the pot of water and boil again for a few minutes until it softens. Set aside excess cabbage leaves.
  • Preheat oven to 350°F.
  • Put about 1 ½ tablespoons of the mixture on each cabbage leaf and fold with the “envelope” method. Lay seam side down in a 13 by 9-inch pan.
  • Mix the sauce ingredients and pour over cabbage rolls. Cover the top with some of the leftover leaves. Cover pan tightly with a foil and bake for 1 ½ hours.

Tips to Make Perogies

  • To save time on the day you’re having pierogies, make the filling 1-2 days before. Keep in an airtight sealed container inside the refrigerator.
  • To have an equal amount of filling in each dumpling, use a tablespoon-sized cookie scoop in putting the filling on the dough.
  • You can make a dessert pierogi with fresh berries and a bit of sugar instead of the usual savory meat filling.
  • If your filling gets a bit watery because of the potatoes, add a tablespoon of flour to help thicken it.
  • Be sure to have all the dough edges well pinched together or the filling will come out while the perogies are boiling.
  • Since pierogi freezes very well, you can make a big batch at one time.
  • Pan fry leftover boiled pierogi the next day and they will still taste good.

Frequently Asked Questions:

What meat dish goes with perogies?

Aside from the spelling, the great debate seems to be whether perogies are a side dish or a main dish.

Whatever it is, it’s great to pair with meat dishes, especially when you have a potato or vegetable-filled perogies. People have their own unique combinations that suit their taste.

Our favorites are braised short ribs, corned beef, brisket, roast chicken, and pork chops. Kielbasa, bacon, sausages, and smokies are regular fixtures in pierogi dinners for most people.

What is the best way to cook frozen pierogies?

Boiling is probably the best way to cook frozen pierogies. It takes just a few minutes, plus the pierogies pop to the top of the water when they’re ready. There is no need to second guess if they are already cooked.

Adding frozen perogies to casseroles and one-pan recipes is a bit tricky since it’s hard to guess how much water they will release as they cook. The sauces of the recipes may be watered down or the perogies might not cook through completely.

How many pierogies is one serving?

Pierogies are very rich and satisfying, so much so that each person only needs about 3 or 4 per serving. Depending on the filling, a serving of four pierogies contains 190 to 210 calories.

What do you dip perogies in?

Traditionally, pierogi is served on its own without any dipping sauce in sight. But, if you feel like it needs one, go for it!

Sour cream is a classic pierogi dip. Just a fresh, high-quality sour cream is all you need, no need to add anything else. A thick Greek yogurt and ranch dip are also good alternatives to sour cream.

Mushroom sauce goes beautifully with pierogies with mushroom, potato, cheese, or meat fillings. Cheese and white sauces, too, will go well with any savory perogi filling. They are mild sauces that won’t overpower the taste of pierogies.

What condiment goes with perogies?

We feel that the best option for a pierogi condiment is, simply, butter. When melted, it tastes wonderful with every pierogi filling there is.

Although we are not fans, other popular condiments that people use are hot sauce (mostly for buffalo pierogi), chili sauce, ketchup, and mayonnaise.

How are pierogies traditionally served?

Since they are so dense and filling, pierogies are traditionally served on their own.

However, you may find some fried onions sprinkled on top and perhaps a little melted butter will make these dumplings even better. Sour cream can be added on the side, usually as a dip.

Additional Resources:

Image Credits from Flickr: “perogies” (CC BY 2.0) by Geoff Peters 604; “Kielbasa with potatoes and peppers” (CC BY 2.0) by elvissa;n”Hillbilly-Hamburger-Casserole” (CC BY 2.0) by megh28; “Pork Chop Pomodoro, Green Beans, Fajita” (CC BY-SA 2.0) by diettogo1; “Chicken Paprikash” (CC BY-SA 2.0) by megan.chromik; “Best Ever Broccoli Salad” (CC BY 2.0) by jules:stonesoup; “Salad 3” (CC BY-SA 2.0) by jenarrr; “IMG_4615” (CC BY 2.0) by pinkpucca; “Sweeeet Brussels Sprouts” (CC BY-ND 2.0) by mealmakeovermoms; “Pickled Beans” (CC BY 2.0) by Vegan Feast Catering; “Savoy Cabbage” (CC BY-SA 2.0) by Laurel Fan; “Creamy mushroom sauce” (CC BY-SA 2.0) by villoks; “Glory Foods Chicken Smashed Potatoes” (CC BY 2.0) by Glory Foods; “Egg Fried Cabbage” (CC BY 2.0) by jules:stonesoup

Kitchen Professor author
About the Author: Rhonda Richardson, Editor

Rhonda grew up with parents who gardened, hunted, fished, canned, and preserved food. Her mother was a professional cook and Rhonda credits her teaching everything from how to make homemade biscuits and gravy to what kind of meals to serve for different occasions. In the kitchen, Rhonda uses a mix of old-fashioned country cooking and up-to-date fads in the kitchen, often experimenting with replacing higher-calorie or fat ingredients with healthier options that still retain the delicious flavors of the originals.

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